LEMON MERINGUE PIE

Method

BASE

1. Add the butter and Dibble Sour Cream and pulse a few times before mixing it on low speed for 30 seconds or until thoroughly combined.
2. Add the flour, sugar, salt and again, pules a few times before mixing it on low speed for 30 seconds. Scrape down the sides and mix for a further 30 seconds or until thoroughly combined.
3. Lightly dust a work bench and knead for 5 minutes until the dough is smooth. Wrap tightly with cling film and refrigerate for at least 4 hours. 
4. Preheat the oven to 190°C.
5. Place the dough on a lightly dusted work bench and roll out to about 30cm and 1/2cm thick circle.
6. Using a lightly dusted rolling pin, wrap the dough around the rolling pin then carefully unwrap the dough into a greased 23cm pie tin. 
7. Using the tips of your fingers, lightly press down on the dough, particularly around the edges of the base. Trim the top edge of the dough where it meets the top edge of the pie tin. 
8. Soak a piece of baking paper that is larger than 30cm x 30cm and lightly wring out any excess water. 
9. Place this baking paper on top of the dough and fill the tin either rice or salt rocks to weigh down the dough while baking.
10. Bake for 25 minutes or until the crust is golden brown. Remove the rice, baking paper and set aside to cool.

FILLING

1. In a small mixing bowl, thoroughly mix together 130g sugar and agar agar.
2. In another mixing bowl, whisk together Dibble Sour Cream, non-dairy cream, 60g sugar and corn starch. 
3. In a small pot on medium heat, add the non-dairy milk and whisk in the sugar and agar agar bowl.
4. Add the lemon zest, turn the heat to high to bring to a boil, turn down to medium heat and let it simmer for 2 minutes. 
5. Add the food colouring to the pot or more to achieve desired yellow colour.
6. Whisk in the cream mixture, turn the heat to high to bring to bowl then turn off the heat. 
7. Gently mix through the lemon juice and set aside to cool.
8. Pour the filling into the baked base, let it cool to room temperature and refrigerate it for at least 4 hours. 

MERINGUE

1. Add the aquafaba and vanilla extract to a stand mixer and using the whisk head, mix on high for 6 minutes.
2. In a small mixing bowl, thoroughly mix together the sugar and xathan gum. The xanthan gum helps to keep the meringue stable for longer but isn't necessary if you don't have it.
3. Add the sugar and xanthan gum mixture into the stand mix, a tablespoon at a time about 30 seconds in between each. This ensures the sugar and xanthan gum mixture is thoroughly mixed with the aquafaba. 

ASSEMBLY

1. Gently remove the pie from the tin and place onto a serving plate.
2. Add the meringue to a piping bag and using the star tip, pipe the meringue onto the pie until the entire filling surface is covered. 
3. Using a torch, lightly toast the meringue until golden brown. If you don't have a torch, you can grill the pie in the oven at 190°C for 5-10 minutes or until the meringue is golden brown. 
4. Enjoy!